A to Z Recipes
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NOTE: Refrigerated, these marinated olives will keep at least two months. (and get better as they sit) I usually make a big double or triple batch just before Thanksgiving and if I'm lucky, I may have a few left for the New Years Buffet.

DONNA'S PRIME RIB ROAST
Serves 6 (with leftovers for sandwiches for lunch the next day!)

~Sent in by Ingrid, Coos Bay, OR

Rib roast with 3-4 rib bones (ask your butcher to remove the bones and then tie them back in place with twine. If he won't do it, it's an easy procedure to do yourself at home and it makes carving the cooked roast a breeze!)
1-2 tablespoons of salt (preferably kosher salt)
1 tablespoon fresh cracked black pepper
6-8 whole, peeled garlic cloves (optional)

Preheat your oven to 425-450 degrees; set your roast, fat side up, in a baking pan deep enough to catch the juices it will release (about 2 inches deep is plenty); season the fat side of the roast with the salt, being careful to make sure as much of the salt ends up ON the roast and NOT in the pan; season with black pepper. If you enjoy garlic, like we do, with a paring knife, carefully create a holes though each side of the roast for each garlic clove, going deeper in some places so that each slice of meat has a little chunk of garlic in it. If you don't like garlic, then feel free to skip this step.

Insert meat thermometer into roast from the side, being careful to make the tip of the thermometer sit about half way into the roast.

Place the baking pan with your roast on the bottom rack of your preheated oven and bake for approximately 30 minutes. You will hear the fat begin to crackle and the roast begin to sweat. After 30 minutes, lower your temperature to 300 degree and continue to cook your roast until the meat thermometer registers 140-150 degrees (about 90 minutes). It's this searing and then slow cooking that keeps the meat tender, flavorful and juicy. This will give you a nice rare center and about 4 thin slices of medium well cooked (but still juicy) end slices. If you prefer your beef more well done, continue to cook until the thermometer registers 160 degrees (another 10-15 minutes) and you will have a nice pink center with more well done slices closer to the ends.

Remove the roast from the oven and let it sit on the counter for about 10-15 minutes. Don't even cut the strings yet! Go find something else to do for this time! Your roast needs to rest so all the juices will go back into each slice of the meat. After the roast has rested, slice through the string holding the bones on and remove the roast from the pan to a cutting board for slicing. We usually preslice almost the entire roast onto a serving platter and while the roast is being sliced, someone can be making the au jus to accompany the roast, which can be made right in the roasting pan on the stove top. Retain about 1/4 cup of the pan drippings, most of it will be juice, though there will be some fat, and heat this on the stove burner until it begins to sizzle. Add 2 cups of beef broth (either homemade or store bought... cubes or whatever) and stir until well blended and heated through. Transfer to a gravy boat or individual au jus dishes.

HONEY NUT WHITE FUDGE
Prep: 10 min - Cook: 5 min - Cool: 5 hrs

~Sent in by Treva, NC

Treat your taste buds to a rich, creamy delight. Honey roasted peanuts add flavor and crunch to this white fudge recipe.

2 tablespoons butter or margarine
2/3 cup CARNATION Evaporated Milk
1 1/2 cups granulated sugar
2 cups miniature marshmallows
1 package NESTLÉ TOLL HOUSE Premier White Morsels
1 1/2 cups honey roasted peanuts, divided
2 teaspoons vanilla extract

COMBINE butter, evaporated milk and sugar in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, 1 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch-square baking pan. Coarsely chop remaining nuts. Sprinkle over fudge; press in. Chill until firm. Remove foil before cutting.

Makes 50 pieces.

CRANBERRY COFFEECAKE

~Sent in by Larry Holmes, Ontario, Canada

½ cup shortening
¾ cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup plain yogurt
1 teaspoon vanilla
1 can (14 ounces) whole berry cranberry sauce

Glaze:
1 cup sifted icing sugar
3 to 5 teaspoons milk
1 teaspoon vanilla
½ cup chopped nuts

Preheat oven to 350° F. Grease a 4-quart (10-inch) Bundt pan with shortening. Dust with flour. Cream shortening, sugar, eggs in large bowl at medium speed of electric mixer until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with yogurt and vanilla, beating until smooth.

Spread half of batter in prepared pan. Spread half of cranberry sauce evenly over batter. Top with remaining batter and cranberry sauce. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool 20 minutes then invert onto cooling rack. Cool completely.

Glaze: Combine all ingredients, mixing until smooth. Drizzle over cooled cake and sprinkle with nuts.

Makes 12 servings.

LEMON FRUIT CAKE

~Sent in by Barbara, Chula Vista, CA

My family loves this fruit cake. It is the only kind they will eat. Thought you might like it as I know you like lemon. Hope the rest of the A2Z family will enjoy it.

1 pound pecans
1 bottle (2 oz.) lemon extract
2 cups sugar
4 cups flour
2 cups butte or margarine
8 eggs
2 teaspoons baking powder
1 pound candied pineapple
1 pound candied cherries

Soak pecans, covered tightly, overnight in the lemon extract.

Cream the butter and sugar together. Add eggs. Sift the baking powder and flour together. Halve the cherries, quarter the pineapple slices but leave the pecans in large pieces. Use a small amount of flour mixture to lightly coat the fruits and nuts.

Slowly beat the remaining flour into the butter and egg mixture. Fold in the fruits and nuts. Pour the batter into a greased and floured tube pan and bake slowly at 225 F.-250 F. for 2 hours plus, until cake tests done.

Soak lightly in brandy and wrap well with cheesecloth. Overwrap cheesecloth with foil.

HINT: I like to make mine about 2- 3 weeks before serving. Checking every week to make sure the cheesecloth still contains brandy and is moist. If not, add more brandy.

HINT 2: I sift all the dry ingredients twice. This is a trick my Grandmother taught me. It makes for a smoother even textured cake. I do this for any kind of cake I bake.

JAMMY FANTASIA

~Sent in by Larry Holmes, Ontario, Canada

Crust:
1 ½ cups all-purpose flour
1 ½ cups quick oats
½ cup lightly packed brown sugar
½ teaspoon baking soda
¾ cup shortening
2 tablespoons water
1 ½ cups raspberry or apricot jam

Drizzle (optional):
1 ¼ cups sifted icing sugar
1 tablespoon milk
1 tablespoon lemon juice

Crust: Preheat oven to 375° F. Combine flour, oats, brown sugar and baking soda in large bowl. Cut in shortening until coarse crumbs form. Reserve 1 ¾ cups for top.

Drizzle water over remaining crumbs. Toss to mix. Press firmly in ungreased 13x9-inch cake pan. Spread jam over crust. Sprinkle with remaining crumbs. Pat gently.

Bake for 20 to 25 minutes or until golden. Cool in pan.

Drizzle: Combine all ingredients, stirring until smooth. Drizzle over bars. Cut into triangles or bars.

Makes 3 dozen bars.

HAM AND GRUYERE THUMBPRINTS
Courtesy of Martha Stewart

~Sent in by Rosemarie, Kansas City, MO

1/2 C unsalted butter
1/2 t coarse salt
1 C all purpose flour
4 large eggs
1/2 t freshly ground pepper
1/2 C finely chopped or ground Black Forest Ham -- about 2 oz.
1 C finely shredded Gruyere cheese plus 36 1/2 inch cubes for center

Preheat oven to 400. Bring butter, salt and 1 C water to a boil in a large heavy pan over medium heat, stirring occasionally till butter melts. Add flour; stir until incorporated and continue to cook until mixture leaves the sides of the pan. Cool for 3 minutes.

Transfer dough to a large bowl; add eggs, one at a time, beating until incorporated. Stir in pepper, cheese and ham.

Spoon dough into a pastry bag -- I just dropped from a spoon. On a baking sheet lined with parchment paper, pipe out 1 1/2 inch wide rosettes about 1 inch apart. Make a deep indent in the center of each with a dampened thumb.

Bake until crisp and golden - 25-30 minutes. Transfer to a wire rack to cool. Press a cheese cube into each indentation when cool. Freeze until firm -- if desired.

To serve, preheat oven to 425 - place thumbprints on ungreased baking sheets until heated through and cheese cubes are melted - 10-14 minutes. Serve warm.

THESE are GOOD!!

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For Two...

TUNA FOR LUNCH
Serves 1

~Sent in by Carol, No. CA

1 English muffin, split
1/2 can tuna, well drained
1 1/2 T mayo
few shakes of dill weed
pinch of seasoned salt
2 ribs of celery, chopped
2 slices sharp cheddar

Toast muffin.
Mix next 5 ingredients.
Spread on each half of muffin.
Place 1 slice cheese on each.
Put under broiler just until cheese melts.